{"id":5538,"date":"2014-02-07T17:04:46","date_gmt":"2014-02-07T17:04:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5538"},"modified":"2014-01-01T17:08:22","modified_gmt":"2014-01-01T17:08:22","slug":"pasta-chi-vrocculi-arriminati-nudeln-mit-broccoli-und-knoblauch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/07\/pasta-chi-vrocculi-arriminati-nudeln-mit-broccoli-und-knoblauch\/","title":{"rendered":"Pasta chi vrocculi arriminati (Nudeln mit Broccoli und Knoblauch)"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Broccoli
\n400 g Nudeln
\n2 Knoblauchzehen
\n6 EL Oliven\u00f6l extra vergine
\nSalz
\n4 EL Pecorino; gerieben<\/p>\n

Zubereitung<\/strong>
\nBroccoli putzen und in kleine R\u00f6schen zerteilen. In ein D\u00e4mpfsieb setzen und im Wasserdampf garen, bis die Broccolir\u00f6schen weich, aber noch bissfest sind. Herausheben und abk\u00fchlen lassen.
\nDen Knoblauch fein hacken und in hei\u00dfem Oliven\u00f6l and\u00fcnsten. Die Broccolir\u00f6schen einige Minuten darin schwenken, bis sie das Knoblaucharoma angenommen haben.
\nIn der Zwischenzeit die Nudeln in Salzwasser al dente kochen und abgie\u00dfen. Die Nudeln kurz in der Broccolipfanne schwenken. Auf Teller verteilen und mit geriebenem Pecorino anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Broccoli 400 g Nudeln 2 Knoblauchzehen 6 EL Oliven\u00f6l extra vergine Salz 4 EL Pecorino; gerieben Zubereitung Broccoli putzen und in kleine R\u00f6schen zerteilen. In ein D\u00e4mpfsieb setzen und im Wasserdampf garen, bis die Broccolir\u00f6schen weich, aber noch bissfest sind. Herausheben und abk\u00fchlen lassen. Den Knoblauch fein hacken und in hei\u00dfem Oliven\u00f6l … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,7],"tags":[116],"class_list":["post-5538","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-nudeln-und-co","tag-broccoli","item-wrap"],"yoast_head":"\nPasta 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Januar 2012","format":false,"excerpt":"Zutaten 200 g Rote Linsen 750 ml Wasser 2 EL Oliven\u00f6l 2 Zwiebeln; fein gehackt 2 Knoblauchzehen; fein gehackt 1 TL Korianderpulver 1\/2 TL Kreuzk\u00fcmmelpulver 250 g Breite Vollkornnudel Pfeffer 1 TL Meersalz 2 EL Sojasauce 8 Oliven; nach Belieben K\u00e4se; gerieben Zubereitung In einem grossen Topf die Linsen im\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5538"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5538\/revisions"}],"predecessor-version":[{"id":5539,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5538\/revisions\/5539"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}